Curry Butternut Squash Noodle Bowl

I love winter squash but I don't always have the time to even microwave it to edible tenderness. That's when I turn to Pacific Foods Organic Creamy Butternut Squash Soup. See how you, too, can transform a carton of it into a hearty vegan dinner.

I love winter squash but I don't always have the time to even microwave it to edible tenderness. That's when I turn to Pacific Foods Organic Creamy Butternut Squash Soup. See how you, too, can transform a carton of it into a hearty vegan dinner.

I love winter squash but I don't always have the time to even microwave it to edible tenderness. That's when I turn to Pacific Foods Organic Creamy Butternut Squash Soup. See how you, too, can transform a carton of it into a hearty vegan dinner.

Curry Butternut Squash Noodle Bowl

Serves 6

Ingredients:

12 ounces whole wheat spaghetti or soba noodles

1 carton Pacific Creamy Butternut Squash Soup

3 tablespoons almond butter or cashew butter

1 tablespoon curry powder

6 green onions, sliced (green and white parts)

1 large red jalapeno, seeded, chopped

1/4 cup chopped almonds or cashews

1/4 cup finely chopped fresh cilantro

Directions:

In a large pot of salted boiling water, cook spaghetti or soba according to package directions until al dente. Drain in a colander.

To the same pot, combine soup, nut butter, and curry. Bring to a simmer over medium heat and simmer for 5 minutes, stirring occasionally.